Even if you aren’t Irish, these are great to make while you are celebrating St. Paddy’s day!
- ⅓ cup irish whiskey
- ½ cup golden raisin
- 2 cups all-purpose flour
- ¾ cup whole wheat flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda, scant
- 1 ¼ teaspoons fine sea salt
- 8 tablespoons unsalted butter, cold, cut into 1/2 inch (1 cm) cubes
- ¾ cup buttermilk, plus more for brushing
- 2 teaspoons caraway seed, divided
- flaky sea salt, for sprinkling
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon irish whiskey, leftover from soaking raisins
- 1 teaspoon flaky sea salt
- In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
- Drain and reserve the raisins and whiskey separately.
- Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
- Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
- Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
- Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
- Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
- While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
- Serve the scones warm or at room temperature with the whiskey butter alongside.
Makes 8 scones